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homemade seafood stock with crab shells, carrots, and celery in a Dutch oven

Seafood stock

This Homemade Seafood Stock is made using the shells of shellfish like crab, shrimp, or lobster. The broth is simmered with carrots, celery, and a bay leaf to use in bisques, soups, and more.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup, stock
Cuisine American
Servings 8 cups
Calories 19 kcal

Ingredients
  

  • 1-3 pounds seafood shells Crab, lobster, shrimp.
  • 2 bay leaves
  • 2 celery stalks Chopped into pieces.
  • 3 carrots Chopped into pieces.
  • 1/4 cup dry white wine I used Pinot Grigio.
  • salt and pepper to taste
  • water Use enough water to completely cover the shells and vegetables.

Instructions
 

  • Add all of the ingredients to a Dutch oven or soup pot on High heat. Be sure to use enough water to cover all of the ingredients. As the broth heats you may notice bubbles/scum. You can spoon that out with a spoon or ladle.
  • Once the water begins to boil, adjust the heat to medium-low and cover. Allow the broth to simmer for at least 25 minutes. Taste the broth repeatedly. Add additional cooking time if the broth does not have immense flavor.
    The number of shells you use and the type of shells you use will impact the cooking time. You may need to allow the broth to cook for an hour or longer.
  • When the broth is finished, strain the broth using a mesh strainer or cheesecloth.

Notes

I don’t use a lot of spices in the broth because the recipe you’re going to add it to will be very well seasoned. You primarily want the broth to taste like seafood. I use salt and pepper, but feel free to add whatever you like.

Nutrition

Serving: 1cupCalories: 19kcalCarbohydrates: 2g
Keyword crab stock, how to make seafood stock, lobster stock, seafood stock, shellfish stock, shrimp stock
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